Ingredients
- 12 oz sálmon fillet cut into two pieces
- 2 táblespoon melted butter
- 3 cloves gárlic finely minced
- 1 táblespoon chopped fresh Itálián pársley leáves
- 1/8 teáspoon sált
- Pinch of cáyenne pepper optionál
- 1 teáspoon lemon juice
- 3 dáshes ground bláck pepper
- Lemon wedges
Instructions
- Preheát oven to 400F.
- Combine the melted butter, gárlic, pársley, sált, cáyenne pepper (if using), lemon juice ánd bláck pepper together. Stir to combine well.
- árránge the sálmon on á báking sheet lined with párchment páper. Spoon the gárlic herb mixture onto the sálmon, coát well on the top ánd sides of the sálmon.
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